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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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KBQ ~ has landed

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    • Oh my!!!

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      • What heat advisory?!

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        • hogdog6
          hogdog6 commented
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          Ditto on why I'm an owner. Beautiful cook my friend.

        • JGrana
          JGrana commented
          Editing a comment
          I echo @Spinaker's comment. The review on AmazingRibs had me close - looking at all your photos put me over the top.
          Now, I have no fear of the brisket.

        • new2smoking
          new2smoking commented
          Editing a comment
          @Ernest: As I just asked Spinaker, can you share with us your recipe? Thanks, Daniel

      • Good read: https://www.texasmonthly.com/bbq/bil...u-kbq-smokers/

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      • Who doesn't love some KBQ ribs? I already posted these over at the SUWYC thread, but these pictures belong here. THEM BONES THO!!!
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        • Spinaker
          Spinaker commented
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          And I did! lostclusters

        • hogdog6
          hogdog6 commented
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          Oh man... KBQ ribs are the best!

        • new2smoking
          new2smoking commented
          Editing a comment
          @Spinaker: Can you summarize your recipe? St. Louis ribs? Rub, any glaze? temps, wraps? I would like to make those, and could only hope they looks so good! Thanks,
          Daniel

      • Got mine fired up today, started with baby backs.

        They were oustanding. Used oak. wish I could get a good supply of hickory and mesquite up here.

        What are people's experience with leaving the poppets open vs 1 open, 1 closed?

        Notice much flavor difference?
        Last edited by Lightfighter214; August 6th, 2019, 08:35 PM.

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        • Originally posted by Lightfighter214 View Post
          Got mine fired up today, started with baby backs.

          They were oustanding. Used oak. wish I could get a good supply of hickory and mesquite upbhere.

          What are people's experience with leaving the poppets open vs 1 open, 1 closed?

          Notice much flavor difference?
          First of all, Welcome to the Pitmaster Club and the KBQ family! When you get the chance, please take a minute to introduce yourself!

          I do notice a difference. I generally cook with my top poppet closed and the bottom one open. For most of the cook, I want the cleanest smoke that I can get. However, for the first hour or so, I will cook with them both open. Most of your smoke adheres at the beginning of the cook when the meat is cool and wet.

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          • Cherry wood rack of lamb. Slow roasted at around 180-200 range

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            • Nice and congrats, have some fun with that smoker.

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              • Lightfighter214 honestly I don't notice much difference in flavor right away but the color is very noticeable. Top open gets dark color.
                Now the smoke gets heavy next day. That's were I notice it the most.

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                • new2smoking There's no recipe. I season with salt the night before. Cook day, fresh cracked pepper medley (black, green, white, pink peppercorns and all spice berries)
                  KBQ range 215-230. That's it.

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                  • new2smoking
                    new2smoking commented
                    Editing a comment
                    Thanks. That's a recipe, just not a complicated one. But, it answers: what did you do to the surface? What temperature?
                    One more question: How long was the cook, and did you monitor meat temp? Those are beef ribs, verdad?
                    Beautiful

                • new2smoking I'm in the Meat Head camp, I stick to 225 every time. I use a maverick thermometer, once I lock in the temp range I'm done. Rest of the time I just feed the KBQ with wood.
                  ​​​​​​​I never cook by time as every rib rack purchase will be different. Plan for 5 to 7 hours. Get you some vodka and chillax.

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                  • new2smoking I really don't try to make things too complicated. The KBQ does all that for you. The smoke flavor is what I really want to come through in the flavor profile.

                    I almost always make St. Louis Style ribs. I like how uniform they are and they don't have that thick loin meat on top. I find that they simply cook better and more uniformly.

                    I generally run my KBQ at an average of 275 F when cooking ribs. I feel like this gives me the bark I really like. However, you would be fine going at 225 F as well, I just don't see a point in going that low when 275 F works just fine for me.

                    As for the rub, I like to use a lot of different commercial rubs to make it easy or I simply use salt and pepper. Some of the commercial rubs I really like are Meat Church Honey Hog or Honey Pecan. I also really like Oak Ridge BBQ's Dominator Rub. Lastly, I love Head Country Original rub. This one is more simple and bold. It has a great flavor and is not sweet, but savory. As I mentioned above, I also love to use simple salt and pepper in a 50/50 mixture of kosher salt and 15 mesh Black pepper. This all works great, but again the KBQ smoke is what you are really after.

                    I don't wrap my ribs, unless I am holding them in the oven. In that case, I only wrap once I am done cooking.

                    I hope this helps. Sorry for the delay in getting back to you!

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                    • new2smoking
                      new2smoking commented
                      Editing a comment
                      Thanks Spinaker Helps a lot. Up till now I’ve only done baby backs. I know what you mean about the thick loin meat (especially on Costco/Swift’s giant racks). It can get dry.
                      I’ll try St Louis next.
                      Daniel

                    • hogdog6
                      hogdog6 commented
                      Editing a comment
                      Ditto on the St.Louis cut. IMHO way better than baby backs. I to roll at 275* to 300*. Love the KBQ ribs

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                    • KBQ WIBS, 4 years in and I still get giddy

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                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Hahahahahha, insane!

                      • hogdog6
                        hogdog6 commented
                        Editing a comment
                        Giggity 😋
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